Crumble your cake into a large bowl. Mix in about 1/2 can of frosting, adding more as necessary to make the mixture able to stick together smoothly. The mixture should be able to stick together, but not stick to your hands when you roll it (that means it’s too wet).

For the microphone cake pops, I used a 2 tablespoon cookie scoop to scoop the balls of cake and frosting mixture. Roll into balls and place on a wax paper lined cookie sheet. Chill until ready to dip.

Melt your candy melts according to package directions. Pour into a large drinking glass or coffee mug for easier dipping.

TIP: When I dip things in melted chocolate, I like to keep it warm so that it doesn’t harden. I preheat an electric griddle to 200 degrees and cover it with two kitchen towels. Place the melted chocolate bowls/cups on the griddle and stir occasionally. It will keep your chocolate warm and melted while you are dipping.

Fill a wide-mouthed vase with rice or other small items, to use it for holding the microphones upright while the chocolate hardens.

Place sprinkles in a shallow bowl.

To assemble the microphones: dip a pretzel rod in the chocolate about 1/2”. Press the end into a cake ball and immediately dip the entire thing into the melted chocolate, covering the entire cake ball up to the pretzel rod in one motion. Try not to swirl the pop.

Remove from the chocolate and hold the cake pop over the cup of melted candy. Tap the hand holding the pop several times to remove excess chocolate. Dip into jimmies and roll to cover completely, sprinkling them over the cake pop as needed to cover.

Place the pop upright in the vase you filled with rice and let it harden. Repeat with remaining pops.

Once the pops are hardened, you can lay them in a container or on a cookie sheet and chill until ready to serve. Be sure to keep them in an airtight container or cover with plastic wrap or the pretzel will get stale.